Tandoori lamb cutlets with tomato & coriander salsa

The spicy-tangy marinade infuses the lamb with delicious flavour

Prep 0 h : 10 m
Cook 0 h : 10 m


  • 4 tbsp tandoori paste

    70g greek-style yogurt 1 tbsp lemon juice

    2 french-trimmed lamb cutlets (600g)

    Steamed rice, to serve

    For tomato salsa:

    200g grape tomatoes, halved

    1 small onion, finely chopped

    2 tbsp finely chopped fresh coriander


  • Combine paste, yogurt and juice in a large bowl; add lamb, turn to coat in mixture. Season.

    Cook lamb on a heated oiled grill plate (or grill or barbecue) for 4 mins each side or until browned and cook as desired. Cover; stand for 5 minutes.

    To make tomato salsa, combine all the ingredients and season with salt. Serve lamb cutlets with salsa and rice.